Caramel Apple Trifle

I made two of these for a in a trifle dish and then this one, which I made in a glass cannister.  The one in the trifle dish was almost entirely gone before I had a chance to take a photo.
You can make this in any large clear container you have!
1 layer of yellow cake (mix or only need 1 layer)
1 large package or one recipe vanilla pudding and the milk you need to make it
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
1 can (21 ounces each) apple pie filling
1 batch of whipped cream

Prepare a  9-in. round layer of yellow cake. Cool completely.
Prepare vanilla pudding and add apple pie spice.
Cut the cake layer in half through the middle to make two thin layers and trim around edges if necessary to fit evenly in your trifle dish (or punch bowl.) Poke holes in cake with a long wooden skewer; gradually pour a little more than a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
Spoon one-half can of pie filling over pudding; spread with half of whipped cream.
Top with remaining cake layer and repeat layers.
Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Adapted from the recipe at Taste of Home.

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